- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
02/03/2016 | Follow-up (Food) | 98 |
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
02/03/2016 | Complete (Food) | 96 |
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/31/2015 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
02/25/2015 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
02/25/2015 | Complete (Food) | 91 |
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Washing fruits and vegetables
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/07/2014 | Complete (Food) | 97 |
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Washing fruits and vegetables
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/14/2014 | Complete (Food) | 94 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
09/11/2013 | Complete (Food) | 91 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
09/11/2013 | Complete (Food) | 86 |
No violation noted during this evaluation. | 03/06/2013 | Follow-up (Food) | 94 |
No violation noted during this evaluation. | 03/06/2013 | Complete (Food) | 84 |
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